Chickpea salad with kale & Almond Start dressing

Chickpea salad with kale & Almond Start dressing

serves 2 | prep time 25 min | oven time 12 min | total time 30 min


  • ½ small pumpkin
  • olive oil
  • 100 g kale, roasted 150 g 12 min 
  • 100 g chickpeas 
  • ⅛ tsp cayenne pepper
  • pinch of cinnamon
  • handful fresh parsley, roughly chopped
  • handful raw almond flakes 
  • 100 g samphire
  • 6 radish, thinly sliced
  • 75 g pomegranate
  • handful fresh mint
  • black pepper & sea salt
  • for the dressing
  • 1 lime, juice (2 tbsp)
  • 3 tbsp Abbot Kinney’s Almond Start
  • You’ll need: grill pan, parchment paper


  1. Preheat the oven to 170 °C degrees and line baking sheet with parchment paper. Put a grill pan on medium heat on the stove to preheat.
  2. Cut the pumpkin in half, remove the seeds with a spoon. Cut one halve in slices, from around 0,5 cm. Rub them in with olive oil and put them on the grill, each side needs around 7 minutes of frying.
  3. In the meantime: put a frying pan on medium heat to preheat.
  4. Mix the kale in a bowl with 1 tablespoon olive oil. Spread it evenly over the parchment paper and slide the baking sheet into the oven for around 12 minutes. The kale is ready when it’s a bit crunchy.